Compare prices

Method

Up to 36 hours ahead - put the split vanilla pod and cream in a
heavy saucepan and gently bring to
simmering point. Whisk as soon as the
first bubbles start to rise, then remove
the pan from the heat and leave to
infuse for about 20 minutes.

Fish out a half-pod from the cream and
hold it over the pan, then use the tip of a
small knife to scrape the black seeds
inside into the pan. Repeat with the other
pod, then whisk to disperse the seeds.

Meanwhile,whizz the egg yolks and
sugar in a food processor for 2-3 minutes
until thick and creamy. Scrape the mixture
into the cream and stir to combine. Place
the pan over a medium heat and gently
whisk constantly until the custard has
thickened considerably and is on the
point of boiling (when the first few
bubbles break through the surface).

Immediately remove the pan from the
heat and plunge the base into a sink of
ice-cold water. Continue to gently whisk
for 1-2 minutes, or until most of the heat
has dissipated. Leave to cool, whisking
occasionally to prevent a skin forming.

Meanwhile, place six little heatproof
dishes, about 10cm in diameter and
2.5cm deep (see tip), on a tray that will fit
in the fridge. Divide the blackberries
among them, then cover with the cool
custard and chill until firmly set. Loosely
drape with cling film over to cover.

An hour or so before serving - if you don’t have a blow torch to brûlée
the custard, use a very hot grill. Sprinkle
a thin, even layer of sugar over each dish
then, if using a blow torch, carefully
‘burn’ the sugar, starting on the nearest
side: the sugar will bubble and turn a dark
caramel. Wait for a few minutes for the
surface to harden before serving but DO
NOT be tempted to touch as the sugar
remains blisteringly hot for some while.
Alternatively, put the ramekins on a
baking sheet close to the grill until the
sugar caramelises. Keep them cool until
ready to serve, but not in the fridge or the
caramel will soften.

Yum yum....
I am NOT a good cook and my kids can vouch for that! But boy, this turned out gorgeous.... glad hubby worked late as I had his portion too... (what he doesn't know won't hurt him) ....superb..

I cant believe this recipe hasnt been rated yet! These were AMAZING! Worth all of the effort to keep whisking while making the custard. I shall be using the custard recipe over and over, as I found I was eating that all the way through cooking and cooling (glad I made too much!) and will be trying it with other fruits too. There wasnt a scrap left in a single ramekin by the end of it, and everyone wants the recipe - thanks!!!

Reader offer: £10 off craft beer

Reader Offer: Delicious meals for £17.49

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Good Food Apps

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this website. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.